{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,30]],"date-time":"2026-10-30T04:06:43Z","timestamp":1793333203466,"version":"4.5.0"},"reference-count":61,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2020,9,25]],"date-time":"2020-09-25T00:00:00Z","timestamp":1600992000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100003425","name":"Departamento de Educaci\u00f3n, Gobierno de Navarra","doi-asserted-by":"publisher","award":["VARASVI PI022 and PI038"],"award-info":[{"award-number":["VARASVI PI022 and PI038"]}],"id":[{"id":"10.13039\/501100003425","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Biomolecules"],"abstract":"<jats:p>SO2 is a very important wine preservative. However, there are several drawbacks associated with the use of SO2 in wine. The aim of this work is to evaluate the effect of the partial substitution of SO2 in the Tempranillo wine by a Mazuelo grape stem extract and by a commercial vine wood extract (Vinetan\u00ae). The results were compared with a control sample (with no addition of any extract). After 12 months of storage in a bottle, total anthocyanin content, together with total polyphenol and flavonoid content were slightly higher for control wines than for those treated with extracts. These differences were of little relevance, as no differences in antioxidant activity were found between any of the wines at the end of the study. The sensory analysis revealed that the use of both extracts as partial substitutes of SO2 could lead to wines with good organoleptic properties, similar or even better to the control ones.<\/jats:p>","DOI":"10.3390\/biom10101369","type":"journal-article","created":{"date-parts":[[2020,9,28]],"date-time":"2020-09-28T08:02:58Z","timestamp":1601280178000},"page":"1369","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":38,"title":["Reducing SO2 Doses in Red Wines by Using Grape Stem Extracts as Antioxidants"],"prefix":"10.3390","volume":"10","author":[{"given":"Irene","family":"Esparza","sequence":"first","affiliation":[{"name":"Department of Sciences, Universidad P\u00fablica de Navarra, Campus Arrosad\u00eda s\/n, 31006 Pamplona, Spain"},{"name":"Institute for Advanced Materials (INAMAT2), Universidad P\u00fablica de Navarra, 31006 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Blanca","family":"Mart\u00ednez-Inda","sequence":"additional","affiliation":[{"name":"Department of Sciences, Universidad P\u00fablica de Navarra, Campus Arrosad\u00eda s\/n, 31006 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Jos\u00e9","family":"Cimminelli","sequence":"additional","affiliation":[{"name":"Department of Sciences, Universidad P\u00fablica de Navarra, Campus Arrosad\u00eda s\/n, 31006 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Maria Carmen","family":"Jimeno-Mendoza","sequence":"additional","affiliation":[{"name":"Navarra Viticulture and Oenological Research Station (EVENA), C\/Valle de Orba, 34, 31390 Olite, Navarra, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2391-5081","authenticated-orcid":false,"given":"Jos\u00e9 Antonio","family":"Moler","sequence":"additional","affiliation":[{"name":"Department of Statistics and Operational Research, Universidad P\u00fablica de Navarra, Campus Arrosad\u00eda s\/n, 31006 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8065-5220","authenticated-orcid":false,"given":"Nerea","family":"Jim\u00e9nez-Moreno","sequence":"additional","affiliation":[{"name":"Department of Sciences, Universidad P\u00fablica de Navarra, Campus Arrosad\u00eda s\/n, 31006 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Carmen","family":"Anc\u00edn-Azpilicueta","sequence":"additional","affiliation":[{"name":"Department of Sciences, Universidad P\u00fablica de Navarra, Campus Arrosad\u00eda s\/n, 31006 Pamplona, Spain"},{"name":"Institute for Advanced Materials (INAMAT2), Universidad P\u00fablica de Navarra, 31006 Pamplona, Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2020,9,25]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"20","DOI":"10.1080\/10408390802248585","article-title":"Wine oxidation and the role of cork","volume":"50","author":"Karbowiak","year":"2009","journal-title":"Crit. 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